Concepedia

Aroma Profile Optimization

Aroma Profile Optimization is a methodological framework within starter culture development that systematically enhances the sensory characteristics of fermented products by modulating microbial metabolic pathways to achieve a desired volatile compound composition.

100

Publications

4.4K

Citations

519

Authors

175

Institutions

Publications per year

2017–2026

68

Parents

Publications

100

Optimization of the production of aroma compounds by Kluyveromyces marxianus in solid-state fermentation using factorial design and response surface methodology

Adriane Bianchi Pedroni Medeiros, Ashok Pandey, Renato João Sossela de Freitas et al. · Biochemical Engineering Journal · 2000 · 212 citations

, , +16

Characterization of the aroma profile of Madeira wine by sorptive extraction techniques

Ruben Alves, Â. Nascimento, J.M.F. Nogueira · Analytica Chimica Acta · 2005 · 180 citations

, , +16

Lactic acid fermentation drives the optimal volatile flavor-aroma profile of pomegranate juice

Raffaella Di Cagno, Pasquale Filannino, Marco Gobbetti · International Journal of Food Microbiology · 2017 · 171 citations

, , +16

Lactic acid fermentation: A novel approach to eliminate unpleasant aroma in pea protein isolates

Yuan Shi, Anika Singh, David D. Kitts et al. · LWT · 2021 · 139 citations

, , +15

Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings

José S. Câmara, José C. Marques, Rosa Perestrelo et al. · Journal of Chromatography A · 2006 · 122 citations · Full text

, , +15

1–5 of 100

Authors

519

  1. FL
    Francisco López

    Universitat Rovira i Virgili, Spain

    3 publications · 81 citations

    3

    h-index

  2. CL
    Chunsheng Li

    Chinese Academy of Fishery Sciences, China

    3 publications · 132 citations

    3

    h-index

  3. JR
    José Ricardo Pérez‐Correa

    Pontificia Universidad Católica de Chile, Chile

    3 publications · 81 citations

    3

    h-index

  4. SC
    Shengjun Chen

    Chinese Academy of Fishery Sciences, China

    3 publications · 132 citations

    3

    h-index

  5. JJ
    Juan José Rodríguez‐Bencomo

    Universidad Autónoma de Madrid, Spain

    3 publications · 99 citations

    3

    h-index

1–5 of 519

Institutions

175

  1. Jiangnan University

    Wuxi, China

    6 h-index

    31 publications

    707 citations

  2. State Key Laboratory of Food Science and Technology

    Wuxi, China

    5 h-index

    26 publications

    1.3K citations

  3. Ministry of Agriculture and Rural Affairs

    Beijing, China

    5 h-index

    24 publications

    991 citations

  4. Universidade Estadual de Londrina

    Londrina, Brazil

    3 h-index

    11 publications

    557 citations

  5. Universitat Rovira i Virgili

    Tarragona, Spain

    3 h-index

    7 publications

    190 citations

  6. Chinese Academy of Fishery Sciences

    Beijing, China

    3 h-index

    17 publications

    767 citations

  7. Universidade Estadual de Campinas (UNICAMP)

    Campinas, Brazil

    3 h-index

    10 publications

    344 citations

  8. Beijing Technology and Business University

    Beijing, China

    3 h-index

    10 publications

    402 citations

1–8 of 175

Venues

  1. Food Chemistry

    13 publications · 628 citations

    13

    h-index

  2. Food Research International

    7 publications · 284 citations

    7

    h-index

  3. Food Bioscience

    7 publications · 232 citations

    7

    h-index

  4. LWT

    5 publications · 241 citations

    5

    h-index

  5. Food Microbiology

    3 publications · 117 citations

    3

    h-index

1–5